If you’re craving all the comforting flavors of lasagna but want something quicker and cozier, let me introduce you to this Creamy White Lasagna Soup Recipe. Promise, it’s like lasagna in a bowl, but way easier to whip up on a busy night!
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Why You'll Love This Recipe
I honestly fell in love with this creamy white lasagna soup the first time I made it—it's everything lasagna is but without standing over the oven or rolling noodles. It's such a warm hug of a meal, perfect any time you want cozy but don’t have hours to cook.
- Speedy comfort: You get those classic lasagna flavors in under 40 minutes, which is a win when time’s tight.
- Simple ingredients: Most of what you need is probably already sitting in your pantry or fridge.
- Super creamy texture: The secret mix of half-and-half and cornstarch gives the soup that perfect silky mouthfeel.
- Customizable goodness: You can easily swap pasta shapes or up the greens—making it your own is a breeze.
Ingredients & Why They Work
Every ingredient plays its part here to create layers of flavor and texture that remind you of classic Italian comfort food. Here’s why each one is a star in this soup:
- Unsalted butter: Adds richness and a perfect base for sautéing the aromatics without overpowering the flavors.
- Onion: Gives a mild sweetness and depth when caramelized just a bit.
- Garlic: Essential for that punch of savory flavor that warms up the broth.
- Italian seasoning: Brings in classic herb notes of basil, oregano, and thyme—key for that lasagna vibe.
- Salt and pepper: To enhance every flavor and balance the creaminess with a bit of bite.
- Red chili flakes: Adds a subtle heat that kicks up the flavor without stealing the show.
- Low-sodium chicken broth: A flavorful but controlled salty base to build the soup’s body.
- Boneless skinless chicken breasts: Tender protein that absorbs the soup’s flavor while keeping it light.
- Sun-dried tomatoes: Little bursts of tangy sweetness that brighten the creamy broth.
- Dry pasta or broken lasagna noodles: The nostalgic element that turns plain soup into lasagna magic.
- Half-and-half: For creamy richness without being too heavy or greasy.
- Cornstarch: A gentle thickener that gives the soup body without lumps or heaviness.
- Fresh spinach: Adds color, nutrients, and mild earthiness—perfect balance against the cheese and cream.
- Ricotta, Parmesan, shredded mozzarella: For that melting, cheesy finish that makes everything feel indulgent.
Make It Your Way
One of the things I love most about this Creamy White Lasagna Soup Recipe is how easy it is to tweak. Over time, I’ve found a few simple swaps that keep it fun without losing that classic taste.
- Variation: Sometimes I swap out the chicken for Italian sausage for a spicier, meatier twist—works like a charm especially if you brown the sausage first to add flavor.
- Greens: While spinach is my go-to, kale or Swiss chard can be great substitutes and hold up nicely to the heat.
- Pasta: If you can’t find short pasta or want gluten-free, you can switch to rice noodles or gluten-free pasta shapes, just watch the cooking time.
- Dairy-free: Use coconut milk or cashew cream instead of half-and-half and try dairy-free cheese alternatives if needed.
Step-by-Step: How I Make Creamy White Lasagna Soup Recipe
Step 1: Sauté the aromatics to kick off delicious flavor
Start by melting the butter in a large pot over medium heat. When it’s nice and melted, add the finely chopped onion. Stir frequently and cook until the onion begins to brown, about 3 to 4 minutes. This slight caramelization gives you sweet, savory undertones that are the backbone of this soup. Then toss in the minced garlic, along with Italian seasoning, salt, pepper, and a pinch of red chili flakes. Let those cook together for just a minute until fragrant—don’t rush to avoid burning the garlic.
Step 2: Build the soup base and cook the chicken
Pour in the chicken broth, then nestle in the whole chicken breasts and stir in chopped sun-dried tomatoes. I usually increase the heat until it’s simmering and then cover the pot. Reduce the heat to medium-low and let it cook for about 12 to 15 minutes until the chicken is cooked through and juicy—make sure it reaches 165°F internally for safe eating. This step is where the chicken juices melt into the broth and marry with the sun-dried tomatoes for depth.
Step 3: Cook your pasta separately for perfect texture
While the chicken simmers, bring a large pot of salted water to a boil and cook your pasta (or broken lasagna noodles) according to package instructions. This separate cooking helps the pasta keep its bite and prevents the soup from getting gummy as it sits.
Step 4: Shred the chicken and thicken the soup
Once the chicken is cooked, carefully remove it and shred the meat with two forks—it’s amazingly tender and soaks up the flavors beautifully. In a small bowl, whisk together the half-and-half and cornstarch until smooth, then stir this into the soup pot. Cook for another 1 to 2 minutes, stirring gently until the soup thickens just slightly to that perfect creamy consistency.
Step 5: Final touches and warming through
Return the shredded chicken, drained pasta, and chopped fresh spinach to the pot. Give everything a gentle stir and heat through on low heat for a couple of minutes. This is the moment when the spinach wilts gently and the flavors meld together beautifully. Taste and adjust salt or seasoning as needed.
Top Tip
From making this Creamy White Lasagna Soup Recipe countless times, I’ve learned a few tricks that really lift the dish from good to wow-worthy. Here’s what you don’t want to miss:
- Brown the onion gently: Don’t rush the sauté step. Letting the onions brown a bit develops sweeter, richer flavors that play so well with the creaminess.
- Separate pasta cooking: Cooking pasta separately is key—it keeps your soup from turning into a thick stew and lets everyone reheating it enjoy fresh noodles.
- Thicken with cornstarch slurry: Mix your half-and-half with cornstarch before adding it to the soup to avoid clumps and get an even, velvety texture.
- Don’t skip shredding chicken: Shredding instead of chopping keeps tender, juicy bites that blend perfectly with the soup.
How to Serve Creamy White Lasagna Soup Recipe
Garnishes
I love topping each bowl of this soup with a dollop of ricotta, a generous sprinkle of Parmesan, and a handful of shredded mozzarella right before serving. It melts into the soup, giving that ooey-gooey cheese experience you expect from lasagna. Sometimes I also add a pinch of fresh cracked black pepper or a few fresh basil leaves for a pop of color and freshness.
Side Dishes
To keep it classic, I usually serve this soup with some garlic bread or warm crusty Italian bread for dunking. A light green salad with a zesty vinaigrette is a nice way to add brightness and crunch alongside.
Creative Ways to Present
For a dinner party, I’ve served this soup in small espresso cups as a first course to impress guests with its creamy richness in bite-sized portions. You could also layer it in clear glass bowls for that beautiful swirl of spinach, cheese, and sundried tomatoes—such a treat visually!
Make Ahead and Storage
Storing Leftovers
I usually let the soup cool completely, then store leftovers in airtight containers in the fridge. It keeps really well for up to 3 days, making it perfect for meal prep. Just note the pasta will soak up some broth overnight, so you might want to add a splash of chicken broth when reheating.
Freezing
Freezing this soup is totally doable, but I recommend cooking the pasta fresh when you reheat. The soup base freezes well without the noodles, so freeze the soup and chicken separately if you want the best texture after thawing.
Reheating
When reheating, I warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Adding a bit of broth or water helps loosen it up if it thickened too much. To refresh the pasta, sometimes I cook a quick batch separately and stir it in right before serving.
Frequently Asked Questions:
Absolutely! Italian sausage, turkey, or even sliced mushrooms make excellent substitutions, allowing you to customize it to your taste or dietary needs.
Short pasta shapes like penne, rigatoni, or broken lasagna noodles work best because they hold their shape well and blend nicely with the creamy broth.
Yes! You can prepare the soup a day ahead and refrigerate it. Just cook the pasta separately when ready to serve to keep it from becoming mushy. It reheats beautifully on the stove or in the microwave.
Swap the half-and-half for canned coconut milk or almond milk, and use dairy-free cheese alternatives or skip the cheese altogether. The flavor will still be comforting and delicious.
Final Thoughts
This Creamy White Lasagna Soup Recipe holds a special place in my weeknight dinner rotation because it’s genuinely comforting, ridiculously flavorful, and so easy to make. If you want lasagna satisfaction without the fuss, trust me, this soup will quickly become your new go-to. Grab your pot, gather these simple ingredients, and enjoy a big bowl soon—you deserve it!
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This creamy White Lasagna Soup is a comforting twist on the classic lasagna, featuring tender shredded chicken, sun-dried tomatoes, spinach, and broken lasagna noodles in a savory broth thickened with half-and-half and cornstarch. Garnished with ricotta, Parmesan, and mozzarella cheeses, it's a hearty and delicious soup perfect for a cozy meal.
Ingredients
Savory Base
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, finely minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red chili flakes
Soup Ingredients
- 3 cups low-sodium chicken broth
- 2 boneless skinless chicken breasts (about 1 lb)
- ¼ cup sun-dried tomatoes, chopped
- 2 cups dry short pasta or broken lasagna noodles
- 1 cup half-and-half
- 2 tablespoons cornstarch
- 1 cup fresh spinach, roughly chopped
Cheese Garnishes
- Ricotta cheese for garnish
- Parmesan cheese for garnish
- Shredded mozzarella cheese for garnish
Instructions
- Melt Butter and Sauté Onions: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onion is just starting to brown, about 3 to 4 minutes.
- Add Aromatics and Seasonings: Stir in the minced garlic, Italian seasoning, salt, black pepper, and red chili flakes. Cook for 1 minute more until fragrant.
- Add Broth and Chicken: Pour in the chicken broth, then add the whole boneless skinless chicken breasts and chopped sun-dried tomatoes. Increase the heat to medium-high and bring to a simmer.
- Simmer Chicken: Cover and reduce the heat to medium-low. Let the soup cook gently for 12 to 15 minutes, or until the chicken is cooked through and reaches 165°F internally.
- Cook Pasta Separately: While the chicken simmers, bring a large pot of salted water to a boil. Cook the pasta or broken lasagna noodles according to the package directions until al dente. Drain and set aside.
- Shred Chicken: Remove the chicken breasts from the soup and shred them using two forks into bite-sized pieces.
- Thicken Soup: In a small bowl, whisk together the half-and-half and cornstarch until smooth. Stir this mixture into the simmering soup and cook for 1 to 2 minutes, stirring frequently, until the soup thickens slightly.
- Combine Ingredients: Return the shredded chicken to the soup pot along with the cooked pasta and chopped spinach. Stir well and heat through until the spinach wilts and the soup is hot.
- Adjust Seasonings and Serve: Taste the soup and adjust the salt and pepper as needed. Serve the soup hot, garnished generously with ricotta, Parmesan, and shredded mozzarella cheeses.
Notes
- You can substitute cooked rotisserie chicken to speed up preparation.
- If you prefer a vegetarian version, replace chicken broth with vegetable broth and omit the chicken.
- Use gluten-free pasta to make the recipe gluten-free.
- For a thicker soup, increase cornstarch to 3 tablespoons.
- Adding a pinch of nutmeg to the half-and-half mixture enhances the creamy flavor.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently on stovetop.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 85 mg
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